Like Parisians, souffles have a reputation for being fussy. “Why bother?” I had always thought until I recently faced a Friday night with time for cooking but an all-but-barren fridge. A trip to the ...

The star of Food Network's Barefoot Contessa shares a vegetarian dish "that comes out perfectly every single time." Get the recipe HERE. The star of Food Network’s Barefoot Contessa shares a ...

Chef Naomi Pomeroy of Beast in Portland, Oregon, loves adding broccoli to her souffle for flavor, but the secret to this souffle’s great color is a little bit of spinach in the mix. Preheat the oven ...

The Parmesan cheese and bread crumb crust and topping of this soufflé will be browner and crunchier when prepared in a gratin dish, making it easier to serve at the table. It can also be made in a ...

Re-create you favorite dishes from Chili's, Panera Bread and Bonefish Grill. Feb. 20, 2008 — -- Todd Wilbur, author of "Top Secret Restaurant Recipes 2," revealed his recipes for re-creating your ...

1. Preheat the oven to 375 degrees.Grease or spray an 8-inch square baking dish. 2. In a large sauté pan over medium heat, cook the onion, prosciutto, and butter together until caramelized, about 15 ...

When a friend was getting sober a few years ago, he confessed his anxieties to his Irish American dad. “I’m so afraid all the time,” he said. And his father had simply replied, “You’re a grown man, ...

DEAR HELEN: Frozen spinach is most commonly used in spinach souffles. However, the following recipe from Faye Levy’s Fresh From France Vegetable Creations (Dutton, $21.95) calls for fresh spinach.

A very old Rhodesli Sephardic woman once told Joseph Benon he had the gift of sabor. According to the ancient lore of the Spanish Jews, this means he was born with the flavor of Sephardic food in his ...

The star of Food Network's Barefoot Contessa shares a vegetarian dish "that comes out perfectly every single time." The star of Food Network’s Barefoot Contessa shares a vegetarian dish “that comes ...

A spinach souffle is a fine celebration of one of spring’s early greens. And if you’re thinking that the French dish is mysterious, difficult, and time consuming, you’d be right on only one account: ...

In a saucepan, combine the spinach, onion and water. Cover and place over medium-low heat and cook until the spinach is bright green, about 3 to 4 minutes. Drain the spinach, pressing out any liquid.